‘Tis the season to get a bit nutty, particularly for the principle meal. The sheer variety of pecans, almonds, and peanuts tumbling all through this wealthy bread stuffing from The On a regular basis Vegan Cheat Sheet cookbook is downright bonkers. Don’t be afraid so as to add your favourite mix; walnuts, pistachios, and hazelnuts are all welcome to the occasion, too!
What you want:
10 cups ½-inch-cubed sourdough bread or baguette
1 cup uncooked almonds
½ cup uncooked pecans
½ cup uncooked peanuts
3 stalks celery, diced
1 medium yellow onion, diced
2 giant candy apples, reminiscent of Fuji or Honeycrisp, cored and diced
6 tablespoons vegan butter, melted and divided
1 tablespoon minced contemporary rosemary
1 tablespoon minced contemporary sage
½ teaspoon dried thyme
1 teaspoon salt
2 cups vegetable broth, divided
What you do:
- Preheat oven to 350 levels. Onto a baking sheet, unfold bread cubes evenly. Toast 10 minutes earlier than including nuts, and return to oven 8 to 10 minutes longer, or till crisp and golden brown round edges.
- In a medium bowl, toss celery, onion, and apples with 2 tablespoons melted butter earlier than layering combination on prime of bread. Bake quarter-hour, stirring midway by way of.
- Take away from oven and sprinkle on rosemary, sage, thyme, and salt. Drizzle with remaining butter, adopted by vegetable broth. Stir to mix earlier than overlaying pan with aluminum foil. Bake quarter-hour, uncover, stir once more, and prepare dinner for a last 10 to fifteen minutes, till golden brown and liquid has absolutely absorbed.
- Switch to a serving dish and serve sizzling.
